crab cakes in a cast iron pan
5 from 8 votes
Review Recipe

Crab Cake Recipe

Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8 crabcakes
Author Catalina Castravet
Course Main Course
Cuisine American
A Crab Cake Recipe that is easy to follow and makes the most amazing crab cakes. Juicy, full of meaty crab chunks and with beautiful fresh flavors.
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  • 1 pound jumbo lump crab meat
  • 1/2 cup mayonnaise
  • 1 large egg beaten
  • 1 tablespoon Dijon or Stone Ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 4 dashes hot sauce or to taste
  • 1/2 cup panko bread crumbs unflavored
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 teaspoon Kosher salt
  • 1 teaspoon white ground pepper
  • 1/4 cup canola oil
  • Lemon wedges for serving

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  1. Check the meat for any hard and sharp cartilage, remove and discard them.
  2. In a small bowl combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.

  3. Add the crab meat, bread crumbs, chopped parsley and lemon zest to the bowl. Gently fold mixture together with your hands until just combined. Take care not to shred the crab meat any more.

  4. Shape into 6-8 crab cakes, about ½ cup each and place on a plate or baking sheet. Cover and refrigerate for at least 1 hour.

  5. Add 2 tablespoons oil to a large nonstick pan and heat over medium heat. Cook crab cakes until lightly browned, about 3-5 minutes. Add more oil if needed and gently over. Cook 3-5 minutes.

  6. Serve immediately with tartar sauce and lemon wedges.

Recipe Notes

Prep time includes 60 minutes refrigeration.
Nutrition Information
Calories: 232, Fat: 18g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 938mg, Potassium: 153mg, Carbohydrates: 3g, Protein: 11g, Vitamin A: 145%, Vitamin C: 6.8%, Calcium: 42%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Crab Cake